Garam Masala Quantity Guide
Exact measurements to create 100g of authentic home-made Garam Masala.
| Spice Name | Weight (Grams) | Approx. Volume |
|---|---|---|
| Coriander Seeds (Dhania) | 50g | 1/2 Cup |
| Cumin Seeds (Jeera) | 20g | 3 Tablespoons |
| Black Peppercorns (Kali Mirch) | 10g | 1.5 Tablespoons |
| Green Cardamom (Elaichi) | 5g | 1 Tablespoon |
| Cinnamon Sticks (Dalchini) | 5g | 3-4 Medium sticks |
| Cloves (Laung) | 5g | 1 Tablespoon |
| Black Cardamom (Badi Elaichi) | 3g | 4-5 Pods |
| Mace (Javitri) | 2g | 2-3 Blades |
💡 Chef's Secret for Ratios
Always measure spices before roasting. Roasting changes the moisture content but not the original spice-oil ratio. For the best aroma, dry roast on low flame until the Coriander seeds turn slightly golden.